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Parfait Pie

So, as many of you know, A is a fantastic cook. Even though I could never hope to be as versatile in the kitchen as she is, I am pretty spiffy when it comes to pies.

Last weekend for mothers day I hosted a large brunch and made numerous pies and pasteries. I was shocked to see that one of my recipies that I had created the night before was my biggest hit…It was inspired by a classic breakfast parfait (granola, yogurt, and fruit), and was determined to make it one of the healthier options. I thought I would share the recipe with all of you!

You will need:

For the Crust:

1 1/2 cups plain granola

3/4 cups sugar

1 tsp ground cinnamon

4 tbs unsalted butter, melted

For the Filling:

1 cup plain greek yogurt

8 ounces fat free cream cheese (make sure it’s room temperature)

3 tbs sugar

1 tsp pure vanilla extract

For the Topping:

1 cup blueberries

about 1 tbs good honey

Directions:

Preheat the oven to 350F

Place the granola, sugar, and cinnamon in the food processor untill it forms a fine crumble.

Add in the melted butter and keep processing until it is just combined.

Transfer mixture to a 8 1/2 in pie plate and press evenly in the bottom and up the sides.

Refrigerate until firm (15 min)

Bake until it is golden (10 min)

Cool Completely

Place yogurt in a cheesecloth-lined sieve set over a bowl. Let drain for at leadt 30 min and discard liquid.

Mix on an electric miner the cream cheese. Then add sugar and vanilla and once that is smooth the yogurt.